Cassava Cake

Gather your ingredients. If using frozen grated cassava, thaw it fully and squeeze out as much excess liquid as possible before using; fresh or frozen shredded coconut both work, but dry shredded coconut won't give the right texture here.

Fill a wok or large pot with water and set it on the stove — it needs to be big enough to hold a steaming rack with a 6.5-inch (17 cm) square pan (a round pan works too).

In a small stainless steel dish, combine the shredded coconut with 1/8 teaspoon of salt.

Bring the water to a boil, then steam the coconut-salt mixture for 3 to 4 minutes.

Remove the steamed coconut and set it aside to cool completely.

In a food processor, combine the grated cassava, sugar, coconut milk, water, potato starch, and a pinch of salt.

Blend until the mixture is smooth and well combined, about 30 to 45 seconds.

Pour the cassava mixture into the 6.5-inch (17 cm) square pan and smooth the top with the back of a spoon.

Lay the pandan (screwpine) leaves flat on top of the mixture.

Set the pan on the steaming rack and steam over medium heat for 35 to 40 minutes, until the cake is fully set and no longer wet in the center.

Remove the pan from the steamer and discard the pandan leaves. Let the cake cool completely at room temperature before cutting — this keeps the squares clean and prevents crumbling.

Cut the cooled cassava cake into small squares.

Toss the squares gently in the reserved steamed shredded coconut to coat.

Serve the coated cassava cake pieces on a banana leaf, if desired, as a sweet Malaysian kuih.